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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Unread 05-12-2005, 02:03 PM   #1
On the road to being a farker
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Default turn in lettuce and parsley

Could any of you offer some suggestions on the best way to keep the lettuce and parsley fresh for turn in boxes.

Pull My Pork!

Modified Bandera,2 WSMs
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Unread 05-12-2005, 02:08 PM   #2
somebody shut me the fark up.
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Buy it as late as you can. Keep chilled.

Clean it well the night before you leave and wrap in damp paper towels. Keep chilled.

Pack gently in a cooler where it won't get crushed - and Keep it Chilled.

Saturday (usually) morning - while you've got some time, put the lettuce and/or parsley in some ice water to "crisp". Then dry it with paper towels and make up the four boxes - you'll tweak it some but do this while you've got some time. Then put the boxes back into a cooler with some ice to keep chilled.

Just my opinion - you're mileage will probably vary!
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